Yorkshire Pudding Quick & Easy (No Beef Drippings)

I know Yorkshire pudding is traditionally made with sizzling beef drippings, but these days I love making them with pure creamy butter instead. It keeps things simple and a little lighter, while still giving you those beautiful golden, puffed puddings with crisp edges and a soft, airy center. The butter adds such a lovely, rich flavor that melts right into the batter — and they’re still absolutely perfect for soaking up gravy alongside a classic Sunday roast beef. You truly won’t miss the drippings one bit!

What is Yorkshire Pudding Served With?

Yorkshire pudding is a classic part of a traditional Sunday lunch, especially when roast beef is on the table. These golden, puffed little breads are light and airy inside with crisp edges, perfect for soaking up rich gravy and meat juices. They’re usually served right alongside the sliced roast, potatoes, and vegetables, adding that unmistakable British comfort-food touch to the meal. Even on a modern table, Yorkshire pudding still feels like a cozy tradition you don’t want to skip.

!

How Do I Make Yorkshire Pudding?

Yorkshire pudding is wonderfully simple to make, even without using beef drippings. You just whisk together a basic batter, heat a little butter in a hot muffin or pudding tin until it sizzles, then pour in the batter and let the oven work its magic. They puff up into golden, airy shells with soft centers and crisp edges, perfect for serving alongside a Sunday roast. It’s a fuss-free way to enjoy this classic without needing any meat juices at all.

Quick & Easy Yorkshire Pudding

A surprisingly simple recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

• 1 cup all purpose flour
• 1 cup whole milk
• 3 LG eggs
• 1/2 tsp salt
• 12 tsp real butter (or 4 tblsp)

Equipment

• 1 12 cup muffin pan
• 1 mixing bowl

Method

 

1. Heat the oven to 425°F (220°C).Place a 12-cup muffin tin (or a Yorkshire pudding tin) in the oven to heat up.
   
2. Make the batter.Whisk the eggs, milk, flour, and salt together until smooth. (Tip: letting the batter rest 20–30 minutes helps them rise higher — but you can bake right away too.)
   
3. Oil the tins.Carefully remove the hot pan from the oven. Add 1 teaspoon of butter into each cup.Put the tin back in the oven for 5 minutes so the butter gets almost smoking hot but be careful not to burn..
   
4. Pour and bake.Quickly pour the batter evenly into the hot cups — they should sizzle a bit.Bake 20–25 minutes without opening the oven door, until puffed, golden, and crisp. Watch the oven carefully!
   
5. Serve immediately. Yorkshire puddings are best hot from the oven while they’re still airy and dramatic.

   Enjoy!